Description
Chocolate chip cookie dough brownies.
Ingredients
- FOR THE BROWNIES:
- 1-½ cup Unsalted Butter
- 1-½ cup Granulated Sugar
- ½ cups Cocoa Powder
- ¼ teaspoons Salt
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- ½ cups Plain Flour
- FOR THE COOKIE DOUGH:
- ½ cups Unsalted Butter, Softened
- ¾ cups Caster Sugar
- 2 Tablespoons Milk
- 1 teaspoon Vanilla Extract
- ½ cups Plain Flour
- ¼ teaspoons Salt
- ¾ cups Chocolate Chips
- FOR THE CHOCOLATE LAYER:
- ⅓ cups Unsalted Butter
- 1 cup Dark Chocolate, Chopped
Preparation
For the brownies:
Preheat oven to 180ºC (350ºF or Gas 4). Line a 8×8-inch baking pan with aluminium foil, spray with baking spray, and set aside.
In a heat-proof bowl over a pan of simmering water, place butter, sugar, cocoa powder, and salt. Stir occasionally until melted. The mixture will be gritty. Remove from the heat and allow to cool for 5 minutes.
Stir in vanilla extract, then mix in eggs, one at a time. Fold in the flour until combined.
Pour batter into the prepared pan, and spread out evenly. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the cookie dough:
Using a handheld or stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Beat in the milk and vanilla extract. Add flour and salt, and mix until combined. Fold in the chocolate chips.
Gently spread the cookie dough over the cooled brownies, and refrigerate whilst preparing the chocolate layer.
For the chocolate layer:
In the microwave, melt butter and chocolate together, stirring every 30 seconds. Pour over the cookie dough, and spread out evenly. Refrigerate for 2–4 hours (or overnight) until firm. Cut into squares, and enjoy!
Keep refrigerated in an airtight container for up to 3 days.
